Here’s a cozy and easy Rotisserie Chicken Mushroom Soup recipe for you! It’s great for using up leftover rotisserie chicken and turns out rich and comforting.
Rotisserie Chicken Mushroom Soup
Ingredients:
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2 tbsp butter (or olive oil)
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1 small onion, diced
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2-3 cloves garlic, minced
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8 oz mushrooms, sliced (white button, cremini, or mixed)
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3 cups cooked rotisserie chicken, shredded
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4 cups chicken broth (preferably low sodium)
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1 cup heavy cream or half-and-half (optional for creaminess)
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2 tbsp all-purpose flour (optional, for thickening)
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1 tsp dried thyme (or 1 tbsp fresh thyme)
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Salt and pepper, to taste
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Fresh parsley or chives, chopped (for garnish)
Instructions:
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Sauté the aromatics and mushrooms:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 6-8 minutes. -
Make a roux (optional for thicker soup):
Sprinkle the flour over the mushroom mixture and stir well, cooking for 1-2 minutes to remove the raw flour taste. -
Add broth and chicken:
Slowly pour in the chicken broth while stirring to avoid lumps. Add the shredded rotisserie chicken and thyme. Bring the soup to a gentle simmer. Let it cook for about 10-15 minutes to meld the flavors. -
Add cream (optional):
If you want a creamy soup, stir in the heavy cream or half-and-half. Heat through but do not boil. -
Season:
Taste the soup and add salt and pepper as needed. -
Serve:
Ladle into bowls and garnish with fresh parsley or chives.
Tips:
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You can add diced carrots and celery along with onions if you want more veggies.
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For a lighter version, skip the cream or use coconut milk for a dairy-free option.
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Serve with crusty bread or crackers for a satisfying meal.